Carrot-miso Porridge

Serves 2


  • 2 small or 1 medium carrot, peeled and grated
  • 80g jumbo rolled oats
  • 1 tablespoon sweet white miso paste
  • 2 x pitted medjool dates, chopped
  • 500ml milk of your choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginegr
  • 1 tablespoon almond butter
  • 2 tablespoons natural yogurt
  • Maple syrup to drizzle
  • 1 tablespoon chopped pecans and pumpkin/sunflower seeds to op


Add all of the ingredients except the yogurt, maple, pecans and seeds into a pan and cook on a medium to low heat for around 8-10 minutes until the carrots and oats have softened. Divide between the bowls . Stir in the natural yogurt, drizzle the maple syrup and top with the chopped pecans and seeds.